Name: Bright Avocado Citrus Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2 avocados (300g, 2.5 cups diced): Choose ripe Hass avocados for a creamy texture.; 1 cup cherry tomatoes, halved (150g, 1 cup): Use ripe, firm tomatoes.; 0.5 cup cucumber, diced (75g, 0.5 cup): English cucumbers are recommended.; 0.25 cup red onion, minced (40g, 0.25 cup): Mince finely to mellow the flavor.; 0.25 cup cilantro, chopped (10g, 0.25 cup): Parsley can be substituted.; 2 Tbsp (30ml) olive oil: Use good quality extra virgin olive oil.; 2 Tbsp (30ml) lime juice: Freshly squeezed is best.; 1 tsp (5ml) honey or agave: Agave is a vegan alternative.; 0.25 tsp (1g) cumin: Adds warm, earthy depth.; 0.5 tsp (2g) salt: Enhances flavors.; 0.25 tsp (0.5g) pepper: Adds subtle spice.; 2 Tbsp (20g) pumpkin seeds, toasted: Toast for nutty flavor.; 2 Tbsp (30g) pomegranate arils: Adds sweet-tart flavor.; 1 Tbsp (5g) microgreens: Offers fresh, peppery finish.; 0.25 cup (60g) roasted chickpeas (optional): Adds protein and crunch.

Description

This Bright Avocado Citrus Salad is a vibrant and healthy combination of creamy avocado, juicy citrus, and a satisfying crunch. It’s perfect as a light lunch, side dish, or appetizer and is incredibly easy to make.

Ingredients

Scale

2 avocados (300g, 2.5 cups diced): Choose ripe Hass avocados for a creamy texture.
1 cup cherry tomatoes, halved (150g, 1 cup): Use ripe, firm tomatoes.
0.5 cup cucumber, diced (75g, 0.5 cup): English cucumbers are recommended.
0.25 cup red onion, minced (40g, 0.25 cup): Mince finely to mellow the flavor.
0.25 cup cilantro, chopped (10g, 0.25 cup): Parsley can be substituted.
2 Tbsp (30ml) olive oil: Use good quality extra virgin olive oil.
2 Tbsp (30ml) lime juice: Freshly squeezed is best.
1 tsp (5ml) honey or agave: Agave is a vegan alternative.
0.25 tsp (1g) cumin: Adds warm, earthy depth.
0.5 tsp (2g) salt: Enhances flavors.
0.25 tsp (0.5g) pepper: Adds subtle spice.
2 Tbsp (20g) pumpkin seeds, toasted: Toast for nutty flavor.
2 Tbsp (30g) pomegranate arils: Adds sweet-tart flavor.
1 Tbsp (5g) microgreens: Offers fresh, peppery finish.
0.25 cup (60g) roasted chickpeas (optional): Adds protein and crunch.

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Instructions

Prepare Vegetables: Dice avocado, halve tomatoes, dice cucumber, and mince red onion.
Toast Pumpkin Seeds: Toast seeds in a dry skillet until golden brown and fragrant.
Make Vinaigrette: Combine oil, lime juice, honey, cumin, salt, and pepper in a jar and shake well.
Combine & Coat: Toss vegetables with cilantro, seeds, and chickpeas; gently coat with vinaigrette.
Rest & Meld: Let salad rest for 5 minutes to allow flavors to meld.
Plate & Garnish: Mound salad, drizzle with vinaigrette, and garnish with pomegranate and microgreens.

Notes

For best results, use ripe avocados and prepare the salad shortly before serving to prevent browning.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 8 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg